In another large bowl, with mixer at low speed, beat brown sugar with margarine or butter until blended. Increase speed to high; beat until light and creamy. At low speed, add eggs, 1 at a time, beating well after each addition. Beat in molasses, orange peel, and flour mixture until blended. With spoon, stir in dried-fruit mixture and nuts.

Spoon batter evenly into pans. On bottom oven rack, pour boiling water into roasting pan to fill halfway. Place fruitcakes on rack above. Bake fruitcakes 60 to 70 minutes, until tops are golden and toothpick inserted in center comes out clean with a few moist crumbs attached.

Cool fruitcakes in pans on wire rack 30 minutes. Remove from pans; discard waxed paper. Brush remaining 1/4 cup brandy over tops of warm cakes. Cool completely. Wrap each fruitcake well with plastic wrap or foil. Store at room temperature for up to a week or refrigerate for up to a month.